So now on to the Pumpkin Cobbler, I had to give this recipe out 3 times during the day, not to mention I got a recipe for a wonderful green bean dish to be blogged soon from Baby Cakes’ Aunt, it was a raving success. Baby Cakes’ Nanny asked “is this the dish from the church cookbook that I made and we had at my birthday?” and then it hit me that it is a lot like that dessert in the sense that it too was pumpkin and is topped with cake mix. However, it is actually a variation that I got from here so I guess what I am saying is that there are a millions of sites with this dish out there so although I can't take credit for inventing it this is my variation of it.
Oh, I almost forgot the most important person’s opinion, most important person to me anyway. Baby Cakes loves this recipe so much that he was trying to talk me out of taking the second dish to my families Thanksgiving dinner.
15 oz. can pumpkin
12 oz. can evaporated milk
1/3 of an 8 oz. cream cheese, softened
1 1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. vanilla extract
3 eggs, slightly beaten
In saucepan over low heat, slowly stir in the cream cheese, pumpkin, milk and all of the spices together. Reserve the lightly beaten eggs for the time being.
Once the cream cheese is incorporated into the pumpkin mixture remove from heat and let sit for 15 minutes or until cooled. Whisk the eggs into the mixture as well.
Pour the mixture into a 9x13 dish.
1 box of yellow cake mix
2 sticks of unsalted butter, melted
1 cup pecans, chopped
Sprinkle the entire box of cake mix over the top of the filling, top with pecans and then drizzle the melted butter all over the top.
Bake on 350 degrees for 45-50 minutes.
Serve with whipped cream.
It really is a fairly easy dish and I promise you will get cheers from everyone who tastes it.
Next up, Sweet Potato Casserole.